CASHEW MUTTON

Mutton  Curry is loved in many homes. Bengalis once used to swear by mutton. I think our son loves chicken more while his parents love mutton more than chicken. In our childhood, mutton curry used to be a Sunday special item. If three Sundays in a month were meant for chicken, one was to indulge in and enjoy with a mutton curry. In a middle class home like ours', the mothers had budget limits. I wonder how skilfully they managed it. After a fulfilling breakfast with poori, halwa, dum aloo and jalebi, started my long wait for the lunch hour. At the study table, mine and my brother's conversation revolved around how flavourful mutton curry is and come lets go to the kitchen and ask for one-one piece just to taste...it started with tasting and ended with a major burp of satisfaction at night after completing dinner with chapati and a red, runny mutton curry.

Perhaps because of my love with food chemistry since then, my chemistry knowledge did not go beyond few symbols. I did not also understand why a train from here to there and there to here has to meet somewhere and make things complex. Why can't we sit beside a train window, enjoy the beauty outside which I loved most, still do. It was because of Alzebra, I managed to pass my boards and earned a decent degree for myself. On my visits to Kolkata, I take a train ride to my parent's place at Barrackpore when I can afford a hired car; I do not want to or cannot identify myself with people who think taking a public transport is less prestigious. If I belong to a middle class family and grew up this way, I should not have any qualms taking public transport[not crowded ones] unless I am sick or old enough.

Too much of lecture makes me go offtrack. Coming back to mutton, this curry is a bit rich using cashew nuts paste & cream. Red meat may not be a healthy food choice but having it once a month will not kill you either. Hence, be guilt free and enjoy your food. This curry goes well with both chapati and rice. We had some Kerala's Avial style mixed vegetable curry and raw mango chutney on the side.

INGREDIENTS :

Mutton : 1kg
Onion : 2[big]
Ginger Paste : 2 tsp
Garlic Paste : 2 tbsp

Green Chilli Paste : 2-3 tbsp
Cinnamon Powder : 1 tsp
Green Cardamom Powder : 1/2 tsp
Plain Yogurt : 1 small tea cup
Fresh Cream : 2 tbsp
Cashew Paste : 2-3 tbsp
Melon Seeds paste : 11/2 tbsp
Salt : As required

Sugar : 2 tsp
Turmeric Powder : 1/2 tsp
Cinnamon Stick : 2-3 one inch piece

Green Cardamom : 2-3

Clove : 2-3
Bayleaf : 2
Oil : 2 tbsp

METHOD : 

Wash the mutton thoroughly. Marinate with beaten yogurt, half of ginger-garlic paste, green chilli paste, salt and turmeric powder. Refrigerate overnight stored in an airtight container.

Take it out 2 hours before cooking. Peel, wash and slice the onions.

Heat oil in a wok. Temper with cinnamon sticks, green cardamoms, cloves and bayleaves.

Add the sliced onions, fry till golden brown.

Add the rest of ginger- garlic paste, fry till it separates from the oil.

Add the marinated mutton along with the marinade. Stir well.

Cook covered in minimal fire for 45 minutes, stirring every 7-8 minutes.

Remove the cover, add salt, sugar. Stir well, cover again.

After 10 minutes, remove the cover, add the cashew nuts and melon seeds paste. Stir well and cover cook for another 10-15 minutes.

By now it should be done. Add the fresh cream, stir well. Switch off the gas stove.

You may not need to add water as it will be released from the yogurt itself. If required a cup of warm water can be used after 45-50 minutes of cooking. This recipe usually has a thick gravy.

Enjoy it with jeera rice or any type of bread or like us with rice & a mixed vegetable curry, raw mango sweet chutney.